Recent posts

Ban Leong Wah Hoe Seafood @ Casuarina Road

11:26 AM 0 Comments

~Invited Session~

DSC_0594


Until the invite, I actually have not heard of Ban Leong Wah Hoe and they have been around for decades. With humble beginnings in a stall within a coffee shop, our chilli crab loving nation have supported them till they own a full unit and the founder has passed the reins to his children to bring the brand to greater heights.


DSC_0590

Fresh seafood anyone? These are so old school, how many restaurants these days do not charge an arm and a leg and still have these swimming tanks with live seafood in them?


DSC_0593


DSC_0592


Labour intensive crab meat extraction on site. These are used for crabmeat fried rice and the likes!


DSC_0654


A table full of zichar delights always makes me happy.




DSC_0634




Butter Crabs ($60)




Made with the finest butter, the butter grits are the bomb in this dish next to the crabs.


DSC_0609



Black Pepper Crabs ($60)




Other brands may have marketed their versions as THE black pepper or Chilli crab but Ban Leong Wah Hoe's versions are admittedly delicious too. Fans have flown over specially just for them and word has it that their black pepper crabs have survived a long haul flight to Germany before!


DSC_0603



Chilli Crabs ($60)






I love how meaty and tasty the crabs are. With their customized larger than usual fried mantous, this dish makes Singapore proud with the right balance of sweet and spiciness.


DSC_0630


Hot Plate Tofu ($12) comes soaking with curry prawns, this gravy is different from the chilli crab's - infact as delicious too!













DSC_0619


Broccoli with Abalone Mushroom ($20)


This dish feels festive and almost CNY-ish.


DSC_0606


Pork Ribs ($15)


Another cannot go wrong zichar dish is pork ribs laced with a sticky sweet sauce, this and their har jeong gais make my zichar meal complete.


DSC_0576


Assam Sting Ray ($35)


DSC_0580


Instead of BBQ Belachan Sting Ray, Ban Leong Wah Hoe's version is a brainchild of the owner, combining the piquant savoury and mildly spicy gravy with more manageable slices of sting ray.


DSC_0577


Garlic Clams ($15)


Whether the French of Chinese mastered the art of adding wine to food, it probably does not matter in this plate of juicy clams soaking in a broth so toothsome, I could drink bowls of it.










DSC_0583


Fried Mee Suah ($12)


These birthday noodles are a must try, I love the springiness of the noodles and the tons of seafood in this wok hei kissed dish.


DSC_0588


Prawn Paste Chicken ($15)


Har jeong gai is the zichar quintessential and their version is finger licking so yummy. Juicy to the bone and crispy on the edges, this is keropok in its finest form and better.


DSC_0589


DSC_0653


Hot Plate Oyster Omelette ($20) is a must try - it comes flamed and sizzling hot, it takes the server a cooking demonstration before it is finally ready to be eaten. Beware of the splattering hot oil and fumes, otherwise, it does give the famous orh luak omelettes a good run for their money!




It definitely is not too early to start listing places for CNY gatherings but why not consider them for Christmas too? There is a #ChilliCrabChristmas challenge happening right now, just register for the giveaway at http://www.chillicrab.com/giveaway?utm_source=thefoodchapter from now to 14 December 2017 and stand a chance to win $250 voucher for Ban Leong Wah Hoe!


Terms and conditions apply.


Ban Leong Wah Hoe Seafood
122 Casuarina Road



A foodie born to eat, shop and travel. Forced to work.

0 burps: